Crush the Peppercorns:

• Using a knife or mortar and pestle, crush the peppercorns to a coarse texture.

Season the Swordfish:

• Pat the swordfish dry with a paper towel.
• Sprinkle salt evenly on both sides.
• Press the swordfish into the crushed peppercorns to form a thick, even coat.

Sear the Swordfish:

• Heat 1 tbsp butter in a heavy-bottomed skillet over medium heat.
• Add swordfish and sear for 3–4 minutes per side, until cooked through.
• Remove the fish and set aside.

Make the Sauce:

• Lower heat to medium-low and melt the remaining butter.
• Add shallots and sauté for 1–2 minutes until fragrant and soft.
• Pour in brandy, scraping up any bits from the pan. Reduce for 1 minute.
• Stir in mustard, cream, and resting juices from the fish.
• Cook for 1–2 minutes, stirring, until the sauce is creamy and emulsified.

Plate & Serve:

• Spoon the sauce onto plates and place the swordfish steaks on top.
• Serve immediately with roasted vegetables or a fresh salad.